Corn Pie Casserole

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This corn pie casserole from Trinidad is a traditional Caribbean dish that combines sweet and spicy flavors. It’s a favorite at family dinners and on holidays!

I’m a huge fan of corn and will pretty much try any recipe that contains it or leads with the actual word! So a few years ago, on a vacation in the Caribbean, I knew I had to try the corn pie casserole that was on the menu.

I’m not sure what I was expecting, but it definitely wasn’t this! The side dish I ordered was bursting with flavor and had the best texture.

As soon as I got home, I started looking for Trinidad Corn Pie recipes and tried one after the other. After a few years of taking something from this recipe and something from that, I ended up with a combination of ingredients that was perfect for me.

Corn Pie Casserole is the perfect blend of sweet corn with a little bit of heat from the peppers. It’s a great side dish or you can even use it as a vegetarian dinner option. It’s that filling!

How to Make Trinidad Corn Pie

It’s going to seem like there are a lot of steps, but I promise you that they’re easy and worth it. So worth it!

Ingredients for Corn Pie Casserole:

• 1 (15 oz) can of whole kernel corn
• 1 egg
• 1/2 cup cornmeal
• 1/4 cup butter
• 3/4 cup diced onions
• 1/2 cup chopped bell peppers
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup evaporated milk
• 1 cup cheddar cheese, grated and divided
• 2 tablespoons parsley
• 2 tablespoons sugar

1. The first step to making corn pie is a little bit out of the ordinary. Open your can of corn, but instead of draining it down the sink, drain the can into a measuring cup. You’re going to use the liquid from the can of corn and then add enough water to it to equal one cup of liquid.
2. In a small bowl, add that one cup of corn water, the egg and cornmeal. Mix it up really well and then set it aside.
3. In a medium saucepan, add the butter, onions, peppers, salt and pepper. Saute for about 5 minutes or until the onions are translucent and the peppers are soft.
4. Then add the evaporated milk and bring it to a boil. As soon as it reaches a boil, add the cornmeal mixture and reduce it to low. Cook for about 5 minutes but make sure you’re stirring it often. If you don’t stir it, it will burn quickly.
5. Add the corn and continue cooking for another 5 minutes till it starts pulling away from the sides of the pan.
6. Then remove from the heat and stir in half the cheddar cheese, the parsley and the sugar.
7. Mix it well and then spread it in an 8″x8″ baking dish. Sprinkle it with the remaining 1/2 cup of cheese.
8. Then bake it at 350 degrees for about 30-40 minutes. It will be nice and golden on the top and the center will be set.  After you remove it from the oven, let it sit for another 20-30 minutes before you cut it. If you cut it too soon, it won’t be set and will be more pudding like instead of like a casserole.

Other Side Dishes You Might Like:

• Sweet Potato Biscuits
• Creamy Cucumber Salad
• Ramen Noodle Cabbage Salad
• Italian Herbs and Cheese Bread
• Mushroom and Onion Crumble
• Caprese Salad with Bacon

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